Bourgogne Passetoutgrains, red thirst-quencher from Burgundy made from Pinot Noir (which must be at least 30% of the blend) and Gamay grapes. Often deep in colour and rather savagely animal when young, Passetoutgrains with age can attain greater refinement as the Pinot Noir flavours start to dominate. The best examples come from vineyards in the côte d’or lying in the plain beyond the main D974 road which divides the finer vineyards from the generic. Almost two-thirds as much of this appellation is made each year as Bourgogne Rouge but relatively little leaves France.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
